2 lb. sweet potatoes
1 can whole berry cranberry sauce
1/2 tsp. cinnamon
2/3 c. self-rising flour
2/3 c. firmly packed brown sugar
2/3 c. quick cooking oats, uncooked
1/4 c. plus 2 tbsp. butter
1 c. miniature marshmallows

Cook potatoes in boiling water to cover 20 minutes or until tender. Let cool, peel and mash. Stir in cranberry sauce and cinnamon. Spoon into lightly greased 2 quart casserole.

Combine flour, sugar and oats; cut in butter until mixture resembles coarse crumbs. Spoon over sweet potato mixture. Bake at 375 degrees for 20 minutes. Top with marshmallows and bake until golden brown.